The Southerners in the Cooking Light Test Kitchen love this dish. It uses pink-eyed peas, which are a local favorite, but feel free to use black-eyed peas instead.
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add peas, 3 cups water, and bacon; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bacon. Stir in salt and pepper.
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